Ingredients
SERVES: 4-6
Method
- Preheat the oven to 180°C.
- Heat the olive oil in a 20cm oven-safe frying pan. Place the onions in the pan, cut side facing up. Cook over medium heat for 8 minutes without moving the onions.
- Carefully turn the onions over so they are cut side down and then add the coconut balsamic dressing and rosemary to the pan. Season to taste, then cover with a lid and cook in the oven for 15 minutes.
- Meanwhile, roll the vegan puff pastry out into a circle, approx. 30 cm in diameter. If you find that you have to roll it paper-thin to get that size, roll out a second sheet and layer it on top of the first one.
- Remove the frying pan from the oven and drape the pastry over the top of the onions, carefully tucking any excess pastry down the sides of the pan.
- Increase the oven temperature to 200°C and place the pan back into the oven. Cook for a further 25–30 minutes, until the pastry is crisp and golden.
- Remove from the oven and allow to cool for 5 minutes before carefully placing a plate over the top of the pastry and flipping it over to remove the tart from the pan.
- Serve dotted with chunks of creamy chèvre and garnished with a little fresh rosemary.
TIP: We used Ceres Organics brand of coconut balsamic dressing from Woolworths, but you can make your own by using ¼ cup of coconut aminos and topping this up to ⅓ cup in total with balsamic vinegar.
Recipe created by Naomi Sherman for Dilectio
